Grilled Mackerel with a Sweet Chilli Glaze on Mixed Bean Salad

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Preparation info

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Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

Mackerel works particularly well with the sweet glaze and cool salad because of its oily content, though salmon fillets are also delicious. Mackerel is rarely seen on restaurant menus, mainly because of its reputation as a cheap and unadventurous fish. But it has fantastic taste and texture. Bring back the mackerel!


  • 6 large boneless mackerel fillets

Bean Salad

  • A selection of mangetout, green beans, broad beans and sugar snaps
  • Lemon juice
  • Sea salt
  • extra virgin olive oil

Sweet Chilli Glaze

  • 1 teaspoon dried chilli flakes
  • ½ cup light brown sugar
  • 2 teaspoons light soy sauce
  • 4 teaspoons lemon juice
  • ¼ teaspoon finely ground allspice


Prepare the bean salad by lightly blanching the beans in separate batches until they are just cooked but still have a crunch. Refresh them under cold water and dress with a little lemon juice, sea salt and extra virgin olive oil.

Put all the ingredients for the sweet chilli glaze into a small pan and bring to the boil, cook until the mix starts to thicken and remove from the heat. Place the mackerel fillets, skin side up, on an oiled piece of foil under a hot grill for 2 minutes, then turn over and grill for another minute. Cooking times will vary with the thickness of the fillet – aim to keep the fish pink in the middle. Brush with the glaze and return to the grill until the glaze just begins to ‘burn’. Remove from the tray and serve on the beans.